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Natural Sheep Bungs 10 pack. Min 14"/35cm long.

- PRODUCT FORMAT: Natural sheep bungs. Salted for preservation. 10 bungs per pack.

- PRODUCT SIZE / CALIBRE: Min 14" / 35cm long. Appx 10cm diameter. 

- QUALITY: A grade. 

- CERTIFIED HALAL

- PRODUCT USE: Perfect for making Salami.

- ORIGIN: New Zealand sourced and processed. 

- STORAGE: Best kept chilled. 365 days shelf life from date of manufacturer.

- FREE SHIPPING: We offer free standard shipping on wholesale orders. Standard shipping 1-3 business days for North Island. 2-5 business days for South Island. Rural Deliveries may take another 1-2 days to arrive. Orders placed before 12noon will be dispatched the same day. We do not dispatch orders over the weekend.

- PAYMENT METHOD & TERMS: You will be emailed an Invoice for all orders placed on our wholesale shop. Standard payment terms are 20th month following date of invoice (dispatch date) or as agreed.  Please note there is no final 'checkout' page. When you click the 'Submit' button on the Cart Summary page your order will be placed.

- GST: Prices above and in your shopping cart are excluding GST. GST will be added to your invoice.

- T's & C's: By placing an order you are accepting our Wholesale Terms & Conditions of Trade which can be found here.

- CONTACT: Any questions, contact us on 06 650 4140 or sales@nzcasings.co.nz 

Types of Sausages


History and tradition usually guides which sausage casings are used for each type of  sausage, and therefore the size of the sausage. However, there really is no technical  reason that sausages have to be certain sizes, and therefore use certain casings.

Our advice is, don’t get too caught up on the size of your sausage. Our natural sheep casings make slim, tender & juicy sausages and are traditionally used for chipolatas, breakfast sausages, frankfurters, hot dogs, cabanossi, chorizo, merguez, pork,  venison, lamb, beef, chicken or halal sausages .

Looking for a big, fat & plump sausage? Try our natural hog casings.

Usage & Storage Instructions:


- USAGE INSTRUCTIONS:

PLEASE DO NOT REMOVE CASINGS FROM TUBES.
1) Rinse casings thoroughly on tubes under cold tap.
2) Soak casings on tubes in warm water (99F - body temp) for minimum of 45mins or in cold water overnight.
3) Transfer from tube to sausage stuffing horn. Please use a 13mm/0.5" nozzle on your sausage stuffer.


- STORAGE INSTRUCTIONS: Please store in refrigerator. Once opened generously resalt any left over casings. Wrap in clingfilm and store airtight in our resealable pouch provided or in a container up to the best before date.


- SHELF LIFE: Our product has a 12 month shelf life from date of manufacturer. It will last it's full shelf life, even if product is opened as long as storage instructions are followed. 

See our full usage & storage instructions here.

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